WeightWatchers New Complete Cookbook, Houghton Mifflin Harcourt, © 2011.
|2 cups all-purpose flour||1/2 cup boiling water|
|1 1/4 cups sugar||1 cup low-fat buttermilk|
|2 teaspoons baking powder||1/3 cup canola oil|
|1/2 teaspoon baking soda||1 large egg|
|1/2 teaspoon salt||1 large egg white|
|1/2 cup unsweetened cocoa||1 tablespoon vanilla extract|
|1 ounce semisweet chocolate, finely chopped||3/4 cup mini semisweet chocolate chips|
Preheat oven to 325°F. Spray 10-inch Bundt pan with nonstick spray.
Whisk together flour, sugar, baking powder, baking soda, and salt in medium bowl. Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.
Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.
Bake until toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.
PointsPlus value: 4
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf